This is very creamy, and very rich, only let kids eat small amounts. My only problem was deciding what to do with it once I had made it, I made it for Food Tech class. We had to make a dessert that had to be frozen and I chose this, it made like 4 cups and afterwards I didn't know what to do with it.

My mum loved it and I'm going to make it again this weekend for my dad, who's away at the moment. I love cheese and thought the amount the recipe suggested wasn't enough. I didn't measure anything except the sour cream and it all turned out fine. Very tasty, I would definetly recommend it to anyone who likes non spicy Mexican food, chicken or cheese.

My dad and I loved this recipe! All through the meal he kept saying "this is really good". I had time so I marinated the meat for over 24 hours, which made it even more flavoursome than the recommended 2 hours would have. Thanks for the great summer barbeque recipe.

I was really looking forward to a lovely dinner with my dad at the beach house this past weekend. I cooked these kebabs and 'Herbed Lamb Chops', also from this site. The chops were fantastic but these kebabs didn't turn out so well. First of all the recipe doesn't supply enough information as to what kind of meat it would be best to use. I'm an Australian and unfortunately we don't have all the same ingredients as you do in America. Anyway I did the best I could in buying lean lamb steaks, but despite being marinated for about 29 hours, once cooked became tough. Secondly despite an unusually long amount of boiling the sauce never became a "sticky fluid substance". It was still very watery and the ground coriander seeds just became lumps of wet spice in the sauce. I was quite disappointed with the result, my dad said that although they didn't look at all appetizing, the sauce was a mess and the meat was tough they were still good, but I don't know how much I believed him. I wonder if anyone else has some ideas of how to make this recipe work, because it sounded lovely when I originally read the recipe and I would love to try to make them taste and look as good as they sound. Thanks for any ideas, Sarah.

This is a great recipe!!!!! This is my first time cooking and eating fresh salmon and I can't believe how well this turned out. I read the reviews and was a bit worried that I had chosen the wrong recipe to serve to my mum and brother, but it was a huge success. Even my brother liked it and he won't eat anything that looks funny. There is nothing you could do to make this better. I didn't find the breadcrumbs became soggy and the dijon mustard (I used a brand that we have here in Australia, Keen's) was just great. My parents are usually of the opinion that seafood of any kind is too expensive unless it's Christmas lunch, certainly too expensive for normal dinner with the family, but my mum said that this recipe made the cost of the salmon well worth it. Also very filling. Everyone who likes fish should try it.

This is such a big hit here in Australia (I live in Melbourne, Victoria) that it is a regular part of the menu at all of our Hungry Jacks and McDonalds restaurants. You definitely need to add salt and pepper to the patties, even though it is not in the recipe.

The family (Mum, Grandma, Grandad, Great Uncle and Uncle and myself) thought these were great. I followed some of the other reviewers suggestions by adding 1/2 tsp of vanilla essence, eliminating the salt and slightly undercooking them. They came out great, a little crunchy with a slightly softer middle. I have never had a peanut butter cookie before, but I do agree with others who have said that it doesn't taste all that much like peanut butter, we loved them though. Thanks.

I made these enchiladas for my parents last week. They were very good, very tasty and very filling. Mum gave them a 5, I gave them a 5, Dad gave them a 4. I made a few changes for our tastes and what ingredients are available in Melbourne at the moment. I used low fat cottage cheese and sour cream to cut back on the fat. I was unable to buy canned chillies or fresh so I used dried chilli powder by Masterfoods and pre-chopped chilli in a squeezable tube by Gourmet Garden. I was also unable to buy Monterey Jack cheese so I substituted with shredded Coon cheese with Mexican spices. I couldn't fit all 10 enchiladas into the pan I was using so I made it into a sort of casserole by pouring all of the left over chicken, red sauce and cottage cheese mix over the top and then sprinkling with the remaining cheese. I only needed 15 minutes cooking time in my fan forced oven before the edges started to go black. I made my own red sauce from the 'Red Enchilada Sauce' recipe on this website - it was perfect, just the right amount of heat for the family (we don't like things too spicy). I recommend the recipe to others who like to vary the flavours a bit. I found that the combination of low fat cottage cheese and sour cream caused a bit of extra moisture which made it a bit soupy when served up. I think next time I will drain the cottage cheese to help with that. I would definitely make this again.

I cooked this for my parents and I for dinner tonight. We all really enjoyed it. My mum gave it 3 stars and my dad and I both gave it 4. We thought it was really flavourful. I asked and no one thought that it was in the least bit sweet due to the orange juice as previous reviewers warned. I marinated my chops for 24 hours and doubled the marinade recipe as per previous reviewers recommendations. I cooked the chops in a frying pan on the stove and the family decided that it wasn't something that we would do on the barbeque. I will cook this again. Thanks for a great recipe.